Ingredients
- 500 g baby new potatoes
- 200 g smoked salmon, chopped
- 1 red onion, sliced
- 50 g baby spinach leaves (large handful)
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon fresh squeezed lemon juice
- 4 tablespoons extra-virgin olive oil
- 2 boiled free-range organic eggs, peeled and quartered
- sea salt and freshly ground pepper, to taste
Instructions
- Cook potatoes in salted water until just tender when pierced with a knife. Drain and when cool enough to handle, cut in half or quarters.
- For dressing, combine spinach leaves, parsley, garlic, lemon juice and olive oil in a food processor or hand-held blender.
- Place the smoked salmon in a non-stick skillet and cook over medium-heat for 3 minutes. Using a wooden spoon to break up the salmon into flakes.
- In a large bowl, combine potatoes, flaked salmon and red onion.
- Toss the salad with the dressing and arrange on a serving platter. Garnish with the quartered eggs. Season with salt and pepper.